Chilean Sea Bass with Roasted Tomato Vinaigrette
This gorgeous orange-colored vinaigrette is lovely when paired with simple-to-prepare fish. You can pour it over the fish or decorate the plate with it.
Due to its high-oil content, Chilean sea bass doesn’t dry out like leaner fish. It yields a delicious and moist flavor. Chilean sea bass is almost identical to the sablefish or black cod in its texture and characteristics, so feel free to substitute these as well.
4 ripe plum tomatoes
1 garlic clove, sliced
1 tsp Dijon mustard
1 tsp balsamic vinegar
2 tsp red wine vinegar
¼ cup olive oil
Freshly ground black pepper
½ cup plain dry bread crumbs
4 (7-ounce) Chilean sea bass fillets, skin removed
2 TBSP butter (Balance butter)
Preheat oven to 500 degrees. Cut the tomatoes in half lengthwise. Lay them cut side down on a baking sheet. Roast the tomatoes for 15 minutes. The skin will blister and may even blacken. That is okay, it just adds to the smoky flavor.
Remove tomatoes from oven and lower the temperature to 400 degrees. Place the roasted tomatoes in the bowl of a food processor fitted with a metal blade. Add the garlic, mustard, balsamic vinegar, and red wine vinegar. Pulse until it is all pureed. Slowly add the olive oil and continue to puree until it is incorporated. The mixture will be smooth and creamy. Season with salt and pepper. Set aside. You can make the vinaigrette in advance; just bring to room temperature before serving.
Place the bread crumbs in a shallow bowl or plate. Roll each fillet in the bread crumbs, pressing them into the fillet so they will adhere.
In an oven-proof skillet, heat the butter over a medium flame. When butter melts, add the fillets to the skillet and sauté about 6-8 minutes or until golden brown. Turn them over and sauté another 6 minutes or until golden.
Place the skillet in the preheated oven 4-6 minutes or until the fillets are cooked through. The fish should appear white when flaked with a fork. Drizzle each fillet or plate with the vinaigrette.
Yield: 4 servings